Description
Moist and tender cupcake for Breakfast...
Ingredients
-
Cream
300 ml
-
Condensed milk
150 ml
-
Leavening agent
10 g
-
Butter
70 g
-
Mint
1 sprig
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Pineapple
3 piece
-
Flour
10 Tbsp
-
Lemon peel
1 Tbsp
Cooking
Cream, eggs, and condensed milk beat with a mixer. Add the chopped pineapple, mint and lemon zest.
Then oil, baking powder and flour. Mix thoroughly.
Pour the batter into the pan, bake at 180° until dry matches.
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